Chipotle Pork Tenderloin with Squash Bean Salad

Here is a one-pan (sheet-pan) dinner that is easy to make and blends the flavors of summer squash, beans, and pork tenderloin with chipotle seasoning.  Any type of thin-skin summer squash will work well with this dinner: zucchini, yellow, crookneck, pattypan or zephyr. Totally yum!

Modified recipe from BH&G, April 2022

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Ready in: 40 minutes

Ingredients

• Pork tenderloin - 1 to 1.5 lb
• Chipolte seasoning blend - 4 tsp
• Olive oil - 3 T
• Summer squash - 1 1/2 lb., halved or quartered into strips
• Lime - 1, zested and halved
• Green and/ or wax beans - 8 ozs., trimmed, halved and blanched
• Feta cheese - 1/2 cup crumbled
• Fresh cilantro -1/2 cup chopped
• Red onion 2 T finely chopped

Instructions

1. Place a 15 x 10-inch baking pan in the oven. Preheat the oven to 425ºF. Rub pork with 2 tsp. chipotle seasoning. In a large bowl toss squash with the remaining 2 tsp seasoning and 1 T olive oil.
2. Carefully arrange the pork tenderloin on hot pan. Bake 15 minutes. Add squash and lime halves, and cut sides down to the pan. Bake 10 minutes or more until squash is crisp-tender, lime is charred and pork is done (145º). Be careful not to overcook the squash or it will become mushy. Cover pork loosely with foil; let rest for 5 minutes.
3. To blanch fresh beans, boil for 2 minutes, then plunge into a large bowl of ice water.
4. For the salad: Coarsely chop the squash and combine with green beans in a large bowl. Add lime zest, feta cheese, cilantro, red onion, and 2 T olive oil. Squeeze lime halves over salad and toss to coat. Slice pork and serve with salad.

Nutrition Information Per Serving: 293 cal, 16g fat (4g sat fat), 600mg sodium, 11g carb, 3g fiber, 6g sugars, 28g protein